Introduction

Apple Snickerdoodle Bars offer a delightful twist on the classic snickerdoodle cookie by adding juicy apples and warm cinnamon flavors. These soft, chewy bars are perfect for a cozy snack or a sweet dessert that everyone will love.

Apple Snickerdoodle Bars: A Delicious Twist on a Classic Recipe - Recipe Image

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped apples (Granny Smith or Honeycrisp recommended)
½ cup chopped walnuts or pecans (optional)
½ cup granulated sugar
1 tablespoon ground cinnamon

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or use parchment paper for easier cleanup.
Step 2: In a large bowl, cream together the softened butter and 1 ¾ cups granulated sugar until light and fluffy, using a hand or stand mixer for best results.
Step 3: Beat in the eggs one at a time, then stir in the vanilla extract. Scrape down the sides of the bowl to combine evenly.
Step 4: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and 2 teaspoons cinnamon.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 6: Gently fold in the chopped apples and nuts, if using, to distribute evenly throughout the batter.
Step 7: Pour the batter into the prepared pan and spread it evenly. In a small bowl, combine ½ cup sugar and 1 tablespoon cinnamon and sprinkle this topping evenly over the batter.
Step 8: Bake for 30 to 35 minutes, or until a wooden skewer inserted in the center comes out with just a few moist crumbs. Avoid overbaking to keep the bars soft.
Step 9: Allow the bars to cool completely in the pan before cutting.
Step 10: Cut into 24 bars or adjust the size to your preference. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Tips & Variations

Using tart apples like Granny Smith provides a nice contrast to the sweetness, but feel free to use your favorite variety.
Add a pinch of nutmeg or ground cloves to the dry ingredients for extra warm spice notes.
For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend.
Optional nuts add a delightful crunch, but you can omit them for a nut-free treat.
Line your baking pan with parchment paper with overhangs for easy removal of the bars once cooled.

Storage

Store the bars in an airtight container at room temperature for up to 3 days to keep them soft and fresh. For longer storage, refrigerate for up to one week. Serve bars at room temperature for the best texture and flavor. These bars can also be wrapped tightly and frozen for up to 2 months; thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, you can use any firm apple variety, but tart apples like Granny Smith or crisp ones like Honeycrisp work best to balance the sweetness.

How do I prevent the bars from drying out?

Make sure not to overbake them. Remove the bars from the oven as soon as a skewer shows a few moist crumbs. Also, store them in an airtight container to retain moisture.

Apple Snickerdoodle Bars: A Delicious Twist on a Classic Recipe

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4.9 from 64 reviews

Apple Snickerdoodle Bars combine the classic cinnamon-sugar flavor of snickerdoodles with fresh, tart apples for a moist and flavorful twist. These soft, chewy bars feature a tender crumb enriched with brown butter and warm spices, topped with a cinnamon sugar sprinkle for a delightful crunch. Perfect as a dessert or snack, they bring the cozy flavors of fall year-round.

Author: zara
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 50-55 minutes
Yield: 24 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Wet Ingredients

1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon

Add-ins

1 cup chopped apples (Granny Smith or Honeycrisp recommended)
½ cup chopped walnuts or pecans (optional)

Topping

½ cup granulated sugar
1 tablespoon ground cinnamon

Instructions

Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper to ensure easy cleanup.
Cream butter and sugar: In a large bowl, use a stand or hand mixer to cream together the softened butter and 1 ¾ cups granulated sugar until the mixture is light and fluffy. Properly softened butter is key for this step.
Add eggs and vanilla: Beat in the eggs one at a time to ensure even incorporation, then stir in the vanilla extract. Scrape down the sides of the bowl to combine all ingredients.
Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and 2 teaspoons cinnamon to evenly distribute the leavening agents and spices.
Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the bars tender.
Fold in apples and nuts: Gently fold in the chopped apples and optional nuts until evenly dispersed throughout the batter.
Prepare topping and transfer batter: Pour the batter into the prepared pan and spread it evenly. Combine ½ cup granulated sugar with 1 tablespoon ground cinnamon, then sprinkle the mixture evenly over the top to create the classic snickerdoodle crust.
Bake: Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs. Take care not to overbake to keep the bars moist.
Cool: Allow the bars to cool completely in the pan before cutting to help them set properly.
Serve and store: Cut into 24 bars or preferred sizes. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. Serve at room temperature for best flavor and texture.

Notes

Use Granny Smith or Honeycrisp apples for best texture and flavor balance.
Soften butter ahead of time for easier creaming and better texture.
Do not overmix the batter to keep the bars tender and soft.
Chopped nuts are optional but add a nice crunch and flavor contrast.
Check doneness with a wooden skewer to avoid overbaking and drying out the bars.
For easier cleanup, line the baking pan with parchment paper.
These bars keep well and can be refrigerated to maintain freshness.

Keywords: Apple Snickerdoodle Bars, snickerdoodle recipe, apple dessert bars, cinnamon sugar bars, fall dessert recipes